Ingredients

The following ingredients have 4 Servings
  • 2 cups ground almonds (200g. For super-fine almond flour, reduce by 1/4 cup or 25 grams. )
  • 8.8 oz dark chocolate (250g, 90% cocoa solids)
  • 3/4 cup butter (170g, unsalted )
  • 1/3 cup cream (80ml)
  • 8 Medjool dates (150g / 5.3oz, pitted)
  • 5 eggs
  • 1/2 cup granulated sweetener (100g)
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 6 cinnamon sticks
  • 20 blanched almonds

Instruction

  • Heat the oven to 160 Celsius / 320 Fahrenheit (electric).
  • Melt the chocolate and butter in a non-stick pan or in the microwave.
  • Line the bottom of a 25 cm diameter round springform cake tin with baking paper and grease the sides with butter
  • Remove the stones from the dates and chop finely.
  • Separate the eggs and beat the egg whites until stiff peaks form.
  • Mix the egg yolks and sweetener. Then add the rest of the wet ingredients - heavy cream and the butter / chocolate mixture.
  • Stir together the almond flour, baking powder and spices. Ad to the wet ingredients and mix until you have a smooth dough.
  • Gently fold in the egg whites.
  • Pour into your springform, decorate with cinnamon sticks and almonds and bake around 40 minutes until the cake is cooked but still a little gooey in the centre.
  • Remove from the oven and let the cake cool in the tin.